Ingredients:

  • 1 lb pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 2 large eggs
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt
  • 16.3 oz refrigerated flaky layers biscuits
  • 1.5 cups sharp white cheddar cheese, shredded
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat oven to 350°F (175°C). In a 12-inch skillet, brown the pork sausage over medium-high heat, crumbling it into small pieces. Do not drain the rendered fat.
  2. Reduce heat to medium. Sprinkle 1/3 cup flour over the cooked sausage and fat. Stir constantly for 2 minutes until the flour smells toasted and nutty.
  3. Slowly whisk in 3 cups of whole milk. Continue stirring over medium heat until the mixture bubbles and coats the back of a spoon.
  4. Season with black pepper and salt.
  5. Cut each biscuit from the 16.3 oz package into quarters. Arrange half of the biscuit pieces in the bottom of a greased 9x13 pan.
  6. In a separate bowl, beat 2 large eggs into the slightly cooled sausage gravy until the mixture is completely homogenous.
  7. Grease a 9x13-inch baking dish. Pour the sausage gravy mixture over the bottom layer of biscuits. Top with the remaining biscuit pieces and sprinkle with 1.5 cups shredded white cheddar.
  8. Brush the biscuit tops with melted butter and sprinkle with smoked paprika until the tops are evenly coated. Place in a preheated 350°F oven for 30 minutes until the biscuits are tall, golden, and the cheese is bubbling.
  9. Let the pan sit for 5 minutes. This allows the custard to set so you get clean slices.